Crackly Chewy Brownie Cookies
Ingredients
Ingredients
powdered sugar
360 g
cocoa powder
50 g
salt
3 g
egg whites
120 ml
Instructions
Preheat oven and prepare baking sheets
Preheat oven to 175°C. Line two baking sheets with parchment.
Mix dry ingredients
Whisk powdered sugar, cocoa powder, and salt together in a bowl.
Add wet ingredients and form batter
Add egg whites and vanilla. Stir until you have a glossy brownie batter. Optional pro tip: whip egg whites with sugar first until dissolved, then fold in cocoa and salt for guaranteed crackly tops.
Add chocolate chips
Stir in chocolate chips until evenly distributed.
Portion and chill dough
Portion 2 tablespoons per cookie on prepared sheets, leaving space as they will spread. Chill dough 30 minutes if you want taller cookies with that brownie crust.
Bake cookies
Bake for 10 minutes. Tops should be shiny and cracked.
Cool cookies
Cool 5 minutes on the sheet, then move to a rack.
Original recipe
Storage
Store in an airtight container. Cookies stay chewy for up to 3 days at room temperature.
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